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Discover all our Chefs
Relais & Châteaux Chef

Pier Ludovico De Vivo

Chef - Relais & Châteaux

Pier Ludovico De Vivo
Capofaro Malvasia & Resort
Member Relais & Châteaux from 2017
Via faro 3, Malfa
98050 Malfa (ME) - Salina - Aeolian Island


Capofaro Malvasia & Resort

17 rooms: 260-660 EUR s.i.
10 suites: 450-900 EUR s.i.


Capofaro Malvasia & Resort

Menus 40-90 EUR s.i. Carte 30-78 EUR s.i.

For your information: 1 EUR = 1.23 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


How did you become a Chef ?

My father was a maìtre, so I grew up running around and playing in the restaurants of hotels. I feel like this job chose me, rather than me seeking it out. I’m blessed though as it doesn't really feel like a job, its my life.

How would you define your cuisine ?

My cooking is distinct and authoritative. I’ve had the fortune of being able to work all around the world, yet my philosophy has remained the same. I want my style to be as comprehensible as possible.

What are your favourite products and criteria for choosing ?

I am part of a garden project with the Tasca d’Almerita family, who own and oversee Capofaro; from the restaurant garden we grow around 30 different salad varieties, we also grow and forage for wild herbs and edible flowers, of which we use around 50 varieties in the restaurant. I am also a lover of blue fish, mainly because of the high quality found in the Mediterranean sea.

What is your signature ?

My signature dish is caper leaves with smoked mackerel, fermented fennel served with a ‘dashi’ broth. My cooking is characterized by Sicilian traditional recipes, retold in a modern and occasionally personal way.

Do you have a Chef’s tip for Sunday cooking ?

On Sundays I love to cook from family recipes that have been passed down from my grandmother and mother, such as fresh pasta filled with ricotta.

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